Name: Fruity Egg White Meringue Clouds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup liquid egg whites; 0.5 tsp cream of tartar; 1 tbsp maple syrup; 1 tsp vanilla extract; 1 cup fresh raspberries; 2 tbsp full-fat coconut milk; 1 tsp lemon juice; 0.13 tsp sea salt

Ingredients

8 items

1 cup liquid egg whites
½ tsp cream of tartar
1 tbsp maple syrup
1 tsp vanilla extract
1 cup fresh raspberries
2 tbsp full-fat coconut milk
1 tsp lemon juice
⅛ tsp sea salt

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 225°F and line a large baking sheet with parchment paper.
In a large, clean glass bowl, beat the liquid egg whites, cream of tartar, and sea salt using a hand mixer until soft peaks form.
Slowly drizzle in the maple syrup and vanilla extract while continuing to beat the mixture until stiff, glossy peaks form.
Spoon the meringue onto the prepared baking sheet into 4 large, even mounds, using the back of a spoon to create a small well in the center of each.
Bake for 75 minutes, then turn off the oven and let the meringues sit inside with the door slightly ajar for 30 minutes to crisp up.
While meringues cool, mash half of the raspberries with the lemon juice in a small bowl to create a fresh sauce.
Place the cooled meringues in the refrigerator for 20 minutes to ensure they are served cold as requested.
To serve, fill each meringue well with the raspberry sauce, top with the remaining whole raspberries, and finish with a dollop of chilled coconut milk cream.

Nutrition

Ingredients

Instructions

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